Coffee gelato with an ice cream maker, the perfect recipe for handcrafted gelato that’s creamy and delicious like at an artisanal gelateria, but made at home like the tiramisu gelato. If you love coffee gelato but have never tried making it at home with an ice cream maker, it’s time to make up for it: homemade coffee gelato is delightful, creamy, delicate, and its intense flavor envelopes the palate in an incredible way. The secret? Perfectly blended base ingredients and a perfect churning. To make real artisanal coffee gelato with an ice cream maker, however, you will need a few precautions and certain indispensable ingredients, such as locust bean gum (a thickener), powdered milk (which makes the gelato velvety) and dextrose (a sugar that lowers the freezing point), which keeps the gelato soft and also prevents the formation of annoying crystals. Now let’s go to the kitchen: I’ll explain step by step how to make coffee gelato, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here) and that here you will find other Recipes for gelato with an ice cream maker. Don’t have an ice cream maker? Try the Clever coffee gelato without eggs and without an ice cream maker or the Coppa del Nonno clever gelato recipe without eggs.
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make coffee gelato like in a gelateria
- 2 1/2 cups whole milk
- cup heavy cream (liquid)
- 1 fl oz coffee (espresso, can be decaffeinated)
- 2 tbsp instant coffee (you can also use decaf)
- 2 egg yolks
- 1/2 cup powdered milk
- 1/2 cup granulated sugar (sucrose – common sugar)
- 1/4 cup dextrose
- 1 tsp locust bean gum (carob seed flour)
Tools
- Immersion blender
- Bowls
- Thermometer
- Ice cream maker
Preparation of coffee gelato
To make the coffee gelato, start by whisking the egg yolks with the sugar using a fork, then add the espresso mixed with the instant coffee.
Combine the milk and cream and heat them to 185°F. Add the powders previously mixed together, then pour in the coffee yolks while whisking quickly so they don’t scramble.
Return everything to the heat to reach 185°F for a couple of minutes, then to cool it as quickly as possible, work with the immersion blender for about 5 minutes. Place the mixture in the fridge to mature for at least 4 hours, preferably overnight.
After resting, pour into the ice cream maker and churn. Starting from a cold base, churning will take less time. To obtain a good gelato, it is ideal to use a compressor ice cream maker, because a freezer-bowl machine, especially on hot days, cannot maintain the correct temperature to achieve a good gelato. Freezer-bowl machines also allow only one flavor at a time and the bowls must be stored in the freezer for at least 24 hours before reuse.
Usually the churning time for a cold base is 35–40 minutes, depending on the size of your ice cream maker. If needed, divide the mixture in two and churn one half first then the other, keeping the finished portion in the freezer.
Storage and tips
Coffee gelato keeps very well in the freezer when sealed in its container. Unfortunately after many hours in the freezer it will be a bit firm; gelato should ideally be served at about 16°F–12°F, while our freezers reach about 0°F to -4°F, so before serving let it temper for 10 minutes at room temperature and stir again with a spoon to soften.
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